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New slicer...Ideas please?
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stevehk1
Posts: 15
I picked up a low end but brand new slicer at a thrift store for 10 bucks so I want to cook something that's going to need slicing this weekend. I've done Pit beef and smoked turkey breasts as well as a failed pastrami before but I thought I might try something new this weekend. Any good recipes or ideas?
Comments
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I would try this. 5lb bottom round roast, 32oz. beef broth, table spoon each of oregano, thyme, black pepper and salt. 1/2 packet dry Italian Dressing, 5 cloves of Garlic and a 16oz. jar Giardiniera (Mild) Mix all the dry spices except the dressing into the pot with the beef broth and add your roast. Put the dry dressing on top and 1/2 jar of the Giardiniera. This will make Italian Beef Sandwiches for you. Cook it in a foil pan at about 250 until the beef is tender. Let rest overnight before slicing. Serve on Italian Rolls with some Giardiniera on top.
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@Garylange, if nothing else, that is producing a very good drool.
Sounds great!
John in the Willamette Valley of Oregon -
Get some knife safety gloves... please...I worked in a deli for a couple years in college - the joke was 'when' you needed stitches, not 'if'. It was true. Those things can slice meat... yours too. When I got cut it almost didn't hurt.. felt like electricity. I didn't get stitched, but I probably should have.I'm curious how you keep them sharp? We had Hobart equipment, heavily used, sharpened and disassembled/cleaned everyday. I would imagine you at least need to clean after every use. (that's when folks got cut.)Agree on roast beef and turkey as mouth wateringHow about a philly cheese steak? Or slicing a cooked brisky?+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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GaryLange said:I would try this. 5lb bottom round roast, 32oz. beef broth, table spoon each of oregano, thyme, black pepper and salt. 1/2 packet dry Italian Dressing, 5 cloves of Garlic and a 16oz. jar Giardiniera (Mild) Mix all the dry spices except the dressing into the pot with the beef broth and add your roast. Put the dry dressing on top and 1/2 jar of the Giardiniera. This will make Italian Beef Sandwiches for you. Cook it in a foil pan at about 250 until the beef is tender. Let rest overnight before slicing. Serve on Italian Rolls with some Giardiniera on top._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That sounds great Gary, thanks for the recipe! When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for med - med/rare slices? If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
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Eye of round or bottom round. Salt and pepper. Little oak. Put the meat in cold. Smoke indirect at the lowest temp you can hold your egg - 200 F is ideal. Cook until 130 F (plus or minus based on your taste). I would not go over 150 or the meat will be dry (this is extremely lean beef). Pull and refrigerate overnight. Then slice against the grain.
You can put any spices/rubs on it. You can also brine it or soak in marinade. The cooking process is the same.
______________________________________________I love lamp.. -
Thank you NOLA. I know there are a lot of factors but at that temp for a 4-5 lb roast how long does it take to get up to 130? Are we talking hours or overnight?
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Not long at all. Maybe a couple hours. That's why I suggest putting it in cold, you get more exposure to the smoke.
______________________________________________I love lamp.. -
You can also buy a cured boneless ham, but you're going to want to slather on some sugary rub and switch the wood to a fruit wood. Cook that to whatever temp the package recommends.
______________________________________________I love lamp.. -
stevehk1 said:That sounds great Gary, thanks for the recipe! When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for med - med/rare slices? If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
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